Mardi Gras is gumbo time! This is a classic Chicken and smoked Sausage gumbo is always a favorite on our dinner table. It’s so packed with flavor and is great for parties and tailgating. You can make this gumbo the night before so it will have even more flavor. Just warm it up, cook some fresh rice and put out some great hot sauce and you are ready to go!
 

Chicken and Smoked Sausage Gumbo

 

Chicken and Smoked Sausage Gumbo
Serves 4
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Prep Time
20 min
Cook Time
3 hr 30 min
Total Time
3 hr 50 min
Prep Time
20 min
Cook Time
3 hr 30 min
Total Time
3 hr 50 min
Gumbo
  1. 1 cup vegetable oil
  2. 1 cup all-purpose flour
  3. 1 1/2 cups chopped onions
  4. 1 cup chopped celery
  5. 1 cup chopped bell peppers
  6. 1 pound smoked sausage, andouille cut crosswise into 1/2-inch slices
  7. 1 1/2 teaspoons kosher salt
  8. 1/4 teaspoon cayenne pepper
  9. 3 bay leaves
  10. 6 cups chicken broth
  11. 1 pound boneless chicken meat, but into 1-inch chunks
  12. 1 teaspoon basic gumbo rub, recipe to follow
  13. 2 tablespoons chopped fresh parsley leaves
  14. 1/2 cup chopped green onions
  15. 1 tablespoon file powder
Basic Gumbo Rub
  1. 8 tablespoons paprika
  2. 3 tablespoons cayenne pepper
  3. 5 tablespoons fresh ground black pepper
  4. 6 tablespoons garlic powder
  5. 3 tablespoons onion powder
  6. 6 tablespoons kosher salt
  7. 2 1/2 tablespoons dried oregano
  8. 2 1/2 tablespoons dried thyme
Gumbo
  1. In a large cast iron enameled cast iron Dutch oven over medium heat, combine the oil and flour. Stir slowly and often for about 20 to 25 minutes, this will make a dark brown roux, the color of chocolate. Add the onions, celery, and bell peppers and continue to cook for an additional 3 to 4 minutes. Add the chicken broth. Stir until the roux and broth are well combined. Bring this to a boil, and then reduce this on a medium heat. Cook, uncovered, stirring occasionaly for an additional hour.
  2. Season the chicken with the rub mixture and add this to the pot. Simmer for 2 full hours. Skim off the fat that may rise to the surface. Remove this from the heat. Stir in the parsley, green onions, and file powder. Remove the bay leaves and serve in deep bowls.
Basic Rub
  1. Combine all the ingredients and store in an air tight container.
Adapted from Emeril Lagassse
Adapted from Emeril Lagassse
Marinate Me Baby http://marinatemebaby.com/

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